I never used to like cabbage.
Somehow, at this time of year though, every year, I find myself making dishes with cabbage. From side dishes, to soups, to pasta dishes. They all taste good, they all have a really homey, comfort kind of feel, and they are all delicious.
There are lots of different kinds of cabbage. I do not profess to know them all, nor have I studied them, my experience has been with white and red cabbage which have tight leaves and heads that are far too large to use in any reasonable length of time, unless of course you go on a cabbage diet for a week. But what the heck, a head of cabbage is not very expensive.
Then there is savoy cabbage, it’s round like the white cabbage, but it has curly, looser leaves different than the traditional white/red cabbage and it has a lot more personality. Then there are others.
Some are more suited to certain kinds of dishes than others. For instance, savoy cabbage is favored for stuffed cabbage, the white cabbage is favored for caramelized cabbage as well as some cabbage soups as it holds up when cooked.
This year’s fascination included a soup, a side and a pasta.
In the meantime, try these if you get into the same mood.
Layered Cabbage (Rakott Kaposzta)
This dish of Layered Pork and Cabbage, Rakott Kaposzta, was one of my mother's favorites. It is best made from freshly ground pork shoulder to give the dish that extra flavor. And don't worry about leftovers, this casserole improves with reheating. Serve with crunchy fresh bread.
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Savoy and Cauliflower Gratin
I had some fresh cabbage and cauliflower from a previous recipe, and I wanted to use up both. This Savoy cabbage and Cauliflower Gratin is easy and delicious. It's also a good use of these veggies, which must be bought whole.
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Sweet and Sour Cabbage Soup
There used to be a Jewish diner at the corner of Spadina and College streets in Toronto which served the most delicious Sweet and Sour Cabbage Soup. It was a tiny place, the windows all fogged over, but it was the perfect spot for lunch. I loved this soup so much that I made it shortly after and I have been making it the same way ever since.
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Sweet and Spicy Caramelized Cabbage Pasta
This Sweet and Spicy Caramelized Cabbage Pasta is the Hungarian Mac and Cheese. It is pure comfort food and brings back memories from my childhood. Like Mac and Cheese, it is served on its own, although you could use it as a side.
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Rustic Savoy Cabbage and Potatoes
I don't think that I particularly liked this dish growing up, but I do enjoy it now. I have used both Savoy cabbage and Kale, but plain white cabbage would work as well. The dish is not 'cabbage-y' as you might think, instead it's a nice change and goes great with Au Naturele Pork Chops!
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Red Cabbage, Granny Smith Apples and Balsamic Vinegar
I used just three ingredients to make this Red Cabbage and Granny Smith dish, one of the best red cabbage side dishes I have ever tasted. I am accustomed to making red cabbage with caraway seeds, sugar, and wine vinegar, but this recipe is a nice switch and is delicious!
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Colcannon - The Irish Inspired Mashup
I'm not sure if I followed the classic recipe for Colcannon but I decided to use the last of the smoked bacon I had, and had already bought some cabbage for another dish, so here we are. It is remarkably similar to many European potato and cabbage dishes, so it was a cinch to make. Pretty good too.
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I have more, and I will add them as time goes on, but in the meantime, try these and let me know what you think.
